Low Sodium Quick and Flavorful Pork Stir-Fry
Elevate your weeknight dinner game with this Low Sodium Quick and Flavorful Pork Stir-Fry, packed with vibrant veggies and tender pork coated in a light, savory glaze. This recipe transforms simple ingredients like pork tenderloin, crisp bell peppers, and broccoli florets into a nutritious and colorful dish, all while keeping sodium levels in check with a homemade sauce featuring low-sodium soy sauce, rice vinegar, and a touch of honey for natural sweetness. With just 10 minutes of prep and 15 minutes of cook time, this stir-fry delivers bold, aromatic flavors from fresh ginger, garlic, and a hint of heat from red pepper flakes. Perfect for busy nights, it’s a versatile meal that pairs beautifully with steamed rice or whole-grain noodles, offering a healthy, satisfying option your family will love.
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Recipe Information
Ingredients
- 1 lb Pork tenderloin
- 2 tbsp Cornstarch
- 2 tbsp Olive oil
- 1 medium Red bell pepper
- 1 cup Broccoli florets
- 1 medium Carrot
- 3 Garlic cloves
- 1 inch Fresh ginger
- 2 tbsp Low-sodium soy sauce
- 1 tbsp Rice vinegar
- 1 tbsp Honey
- 1 tsp Sesame oil
- 0.5 tsp Red pepper flakes
- 2 Green onions
Instructions
Slice the pork tenderloin into thin strips about 1/4 inch thick.
In a small bowl, toss the pork strips with the cornstarch until evenly coated. Set aside.
Prepare the vegetables: thinly slice the red bell pepper and carrot, and cut the broccoli florets into bite-size pieces.
Mince the garlic cloves and ginger. Thinly slice the green onions.
In a wok or large skillet, heat 1 tablespoon of olive oil over medium-high heat.
Add the pork strips to the hot oil and stir-fry for 4-5 minutes or until browned and cooked through. Remove the pork from the wok and set aside.
In the same wok, add the remaining tablespoon of olive oil. Add the garlic, ginger, and red pepper flakes, stirring quickly for about 15 seconds until fragrant.
Add the sliced red bell pepper, broccoli, and carrot to the wok. Stir-fry for about 4-5 minutes until the vegetables are tender-crisp.
While the vegetables are cooking, combine the low-sodium soy sauce, rice vinegar, honey, and sesame oil in a small bowl. Stir well to mix.
Return the cooked pork to the wok. Pour the sauce over the pork and vegetables, stirring to coat everything evenly.
Cook for an additional 2 minutes until everything is well combined and heated through.
Top with the sliced green onions before serving.
Serve the stir-fry hot, either on its own or over a bed of steamed rice or whole grain noodles for a complete meal.
Nutrition Facts
Calories |
1244 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.2 g | 75% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 10.7 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 2614 mg | 114% | |
| Total Carbohydrate | 58.5 g | 21% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 25.6 g | ||
| Protein | 122.2 g | 244% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 137 mg | 11% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 2689 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
